Fluffy Fonio Pancakes

As a kid, I absolutely loved Bisquick pancakes. They were one of the first things I learned how to make, and cooking them for my family on Saturday mornings always gave me the greatest sense of accomplishment (even if that yellow box did most of the work for me).

Now that I’m older and more seasoned to the pancake game, I’ve discovered there’s an entire world of pancakes out there that don’t come pre-mixed. And while I love a lemony ricotta pancake or a lofty buttermilk stack, the pancakes I think about most are actually made with quinoa. Years ago, I ordered them at a restaurant having no idea what to expect, and they turned out to be impossibly fluffy and oh-so delicious. I’ve been determined to re-create something similar ever since.

Enter: these fluffy fonio pancakes. While I do love quinoa, I’m partial to its cousin fonio, a naturally vegan and gluten-free super-grain native to West Africa. Fonio has a slightly nutty flavor and is packed with protein and vitamins, so it’s a tasty, healthful addition to any meal — pancakes included.

To make these pancakes, you’ll start by cooking the fonio, which is a similar process to cooking quinoa, only much faster. You’ll want to be sure you’re using the grain fonio — I like the Yolélé brand, which is sold at Whole Foods — and not fonio flour. Transfer the cooked grain to a large bowl, mix in the remaining dry ingredients, then pour in the wet ingredients and whisk to create a batter. To get a head-start, you can cook the fonio the night before and refrigerate it overnight, then use the chilled fonio in the morning.

Once cooked in a buttered skillet, the resulting pancakes are super soft and fluffy (as any good pancake should be), and because they’re packed with protein, they’ll keep you feeling satisfied for hours. Serve them with butter and maple syrup, or your own favorite pancake fixings.

Read more: What Is Fonio?